Curried Egg Frittata

This curried egg frittata is one awesome little egg pie. I eat eggs like it’s my job. As I write this, I’m thinking about the fresh eggs sitting in my fridge waiting to be eaten – they’re from my new friend Hayley over at Health Starts in the Kitchen. She and her hubby came over for brunch and brought us a ton of fresh goodies.

Now that I’m doing crossfit, I go through eggs faster than ever. I feel like my body craves eggs. When I get home, I’ll eat 2-3 fried eggs and some veggies for dinner and call it a day. Sometimes though – I want to be a little fancy and on those days, I make myself a frittata aka egg pie.

Frittatas are great because of how easy they are to make. You heat up your fat of choice, add some spices and veggies and then pour in your whisked egg mixture. Could dinner be any easier? I think not.

I actually tested this recipe while I was home by myself last week. I was planning on sharing it with Roby but I was hungry and it was good… I somehow ate the whole thing by myself. Sometimes I surprise myself with how much food I can eat.

I love the combination of eggs and tomatoes. The two go together like peanut butter and jelly (neither of which I really eat anymore now that I follow paleo). I use this egg and tomato combo in three other egg recipes: Shashouka, Punjabi Egg Curry and my Spicy Egg Frittata. For this curried egg frittata recipe, I used canned diced tomatoes. Truthfully, I use canned tomatoes a lot – on weeknights and when I can’t get my hands on juicy fresh tomatoes. If you have the real thing – use it. If not, then seek out bpa-free canned tomatoes without extra preservatives or additives.

This recipe includes one of my secret time-saving ingredients: curry powder. Curry powder is a pre-made spice mix that includes spices like coriander, turmeric, cumin, cayenne, etc. It’s great to have on hand because you can add it to eggs, veggies, fish, and get a nicely spiced dish in a short amount of time. Curry powder was the star ingredient behind this roasted butternut squash recipe. Buy it, love it – use it! And definitely make this curried egg frittata with it.

Pour the egg mixture into the skillet and quickly stir it with the onions and tomatoes. Let it sit undisturbed for about 5 minutes and then put the skillet in an oven for 5 minutes or until the top layer of the egg is cooked (I used a convection oven).

If you don’t have a cast iron skillet or if you don’t want to use the oven, just use a lid to cover the pan so that the top layer of egg gets cooked through. Or you can just cook both sides and make this an omelet 🙂

This was a lot thinner than I thought it would be..which was good for me. I was honestly very skeptical about the recipe but me and my husband really enjoyed it. It was very flavorful and really elevates a frittata.

South Asian Persuasion

by Ashley Singh Thomas

Miss eating your favorite Indian recipes now that you're gluten-free? This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! These recipes are so flavorful that you'll never get bored following your new, healthier lifestyle!